Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Badam Puri / Almond Puri

I wanted to make some sweet which we don’t make often. Suddenly I got an idea of making this Badam puri. My sister-in-law makes this delicious sweet for special occasions. Everyone in our family like this a lot. This is my first time of making Badam Puris and they came out really well. Thanks to Anusha anni for this awesome recipe :). I have explained the step by step procedure of this sweet.

Time of Preparation : 1 1/2 hrs (excluding the dough preparation time)
No of Pieces : 30

For Puri:

  • Maida / All purpose flour – 2 cups
  • Almonds – 30
  • Rice flour – 3 tbsp
  • Ghee – 6 tbsp
  • Orange food color – a pinch
  • Saffron strands – a few

For Sugar Syrup:

  • Sugar – 2 cups
  • Water – 1 1/2 cups

Method of Preparation:

  1. Mix the rice flour and mix with 4 tbsp of ghee and keep it aside.
  2. Soak the almonds for 2 hours in hot water and remove the skin.
  3. Grind the almonds to a very smooth paste.
  4. Mix the almond paste to the all purpose flour.
  5. Add very little water to the orange food color and add to the flour almond mixture.
  6. Mix well to get a soft dough (poori dough consistency).
  7. We may need only a few tablespoon of water for the dough and add 1 tbsp of ghee.
  8. Cover the dough for 1 hour (minimum).
  9. Divide the dough to around 25 equal parts (small balls).
  10. Roll them like puris. If needed, touch some ghee to make puris.
  11. Apply the rice flour and ghee paste on the puriand stack one on the top of the other with 5 puris in each stack.
  12. Roll the stacks like how we roll for parottas.
  13. Cut the roll to 5 to 6 pieces.
  14. Again press each piece slightly and make small puris.
  15. Heat oil in a thick bottomed vessel and make the sugar syrup simultaneously.
  16. The sugar syrup should be little thick and it should be sticky. We should be able to see strings when we touch between the fingers.
  17. The sugar syrup should be hot so that the puris will absorb the syrup.
  18. Now fry the puris till golden brown and dip them in the sugar syrup immediately for just 30 seconds to 1 minute.
  19. strain them in a wide vessel and sprinkle some saffron strands.
  20. Keep the puris seperate from each other until they are hot so that they wont stick with each other.
  21. Delicious Badam Puris are ready.


  • The sugar syrup should be in correct consistency so that the puris will be little crispy.
  • If the syrup is little watery the puris will become soggy and if we over boil the syrup too much sugar crystals will be formed.
  • When the sugar got ready I just put it in a very low flame until all the puris are done.
  • One small tip is finish rolling all the puris and start frying so that the sugar syrup will be warm throughout.


  1. So tempting & delicious…….will try soon. Perfect for the festive season. Thanks for sharing.

  2. So Tempting and looks Great! Today i read badam puri recipe from mallika badrinath’s book, but did’nt understand stacking, cutting and stuffs, but your description and stepwise pictures gave me clear idea! Good Job Arthi!

  3. a very unique recipe. never had this but looks delicious.

  4. Badam puri looks absolutely mouthwatering and yummy.

    Hamaree Rasoi

  5. Thank you all for the valuable comments..

  6. thank u very much Arthi ,my mother used make when I am child,i am searching for this ,I got it ,I think ur anni will be from cuddalore ,pondy side ,there only reddiars make this.any how thank u very much.
    we can also add little almond essence to the syrub.


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